Ingredients

2 lg. potatoes, baked

4 oz. cheddar cheese, coarsely grated (1 c.)

1 egg

1/4 c. minced, peeled onion

1/2 tsp. salt

1/8 tsp. pepper

1 tbsp. lightly salted butter, melted

Method

Cut potatoes in half lengthwise and scoop insides into a medium size bowl.

Mash potatoes, mix in cheese, then egg, onion, salt, and pepper.

When well mixed, spoon back into potato shells, mounding the mixture and marking it with a fork.

Drizzle with butter.

Potatoes may be stored in refrigerator, covered, for 2-3 days, or wrapped and frozen.

(Thaw before baking.)

Heat oven to 350 degrees.

Bake potatoes until hot, about 15 minutes if freshly made, 30 if from refrigerator.

Makes 4 potato halves.

Cooks Comments and Tips

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